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dc.contributor.authorFilannino P
dc.contributor.authorDi Cagno R
dc.contributor.authorTrani A
dc.contributor.authorCantatore V
dc.contributor.authorGambacorta G
dc.contributor.authorGobbetti M
dc.date.accessioned2018-05-24T11:47:55Z
dc.date.available2018-05-24T11:47:55Z
dc.date.issued2017
dc.identifier.issn1756-4646
dc.identifier.urihttp://dx.doi.org/10.1016/j.jff.2017.10.022
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S1756464617306096
dc.identifier.urihttp://hdl.handle.net/10863/4721
dc.description.abstractThis study aimed to explore common purslane (Portulaca oleracea L.) as potential raw substrate to develop novel functional preparations through lactic acid fermentation. Different lactic acid bacteria were used as single starter. P. oleracea fermented with Lactobacillus kunkeii B7 and Lactobacillus plantartun POM1 resulted in decreased levels (ca. 30%) of oxalic acid, which is commonly recognized as an anti-nutritional compound. Lactobacillus brevis POM4 enhanced by ca. 400% the concentration of gamma-amino butyric acid, a non-protein amino acid with various physiological functions. Fermentation of P. oleracea led to a marked increase of alpha-linalool, a monoterpene compounds with various pharmacological properties. Bioconversion of oleraceins by L. kunkeii B7 is likely responsible for the increased antioxidant activity. The decrease of polyunsaturated fatty acids potentially underlined the synthesis of various derivatives with potential health or nutritional effects. Hence lactic acid fermentation of P. oleracea is a powerful tool to achieve standardized functional foods.en_US
dc.language.isoenen_US
dc.rights
dc.subjectPortulaca oleraceaen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectγ-amino butyric aciden_US
dc.subjectα-linaloolen_US
dc.subjectFatty acidsen_US
dc.subjectAlkaloidsen_US
dc.titleLactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.)en_US
dc.typeArticleen_US
dc.date.updated2018-05-15T12:34:21Z
dc.language.isiEN-GB
dc.journal.titleJournal of Functional Foods
dc.description.fulltextreserveden_US


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